Ginger Fried Rice Recipe

Jean-Georges Vongerichten’s ginger fried rice as interpreted by Mark Bittman has been floating around the internet for a while, but it took me a while to finally work up the courage to give it a try. You see, Jean-George is a well respected world renowned chef and I didn’t want to make his his fried rice and not like it. Fried rice, much like how you cook your instant noodles, is a very personal thing.

Give a bunch of people the same fried rice ingredients and I guarantee you, there will be a variety of cooking styles. Some people like to fry up each ingredient separately, some people like to scramble their eggs and some just like tossing the eggs right in with the rice.

Jean-George tops his fried rice with a runny-yolk fried egg and in my books, runny yolks with rice is a good thing. Opposite to what the article claims, I don’t think this fried rice is any more finicky than a regular fried rice. Yes, there are separate cooking processes, but I think fried rice is all about the separate cooking processes.

I shouldn’t have worried about not liking this recipe. It was delicious. It had an almost meaty, umami taste to it. I loved the crispy ginger and garlic and with the runny egg mixed in it was divine. Mike on the other hand thought differently.

Mike: Would you make it again?
Me: I don’t know. It’s pretty good. Do you want me to make it again?
Mike: Between this and the kimchi bacon fried rice, definitely kimchi bacon.
Me: Well, there goes “French” fried rice…

Ginger Fried Rice Recipe adapted from the nytimes.com
serves 2

1/4 cup canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
Salt
1 cup thinly sliced leeks, white and light green parts only, rinsed and dried
2 cups day-old cooked rice, preferably jasmine, at room temperature
2 large eggs
1 teaspoons sesame oil
2 teaspoons soy sauce.

In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.

Reduce heat under skillet to medium-low and add 2 tablespoons oil and leeks. Cook about 10 minutes, stirring occasionally. Season lightly with salt.

Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.

4. In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.

5. Divide rice among two dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and enjoy hot.

23 Comments add yours

  1. I love making this recipe! it’s one of the few that my husband will happily eat ginger… and not make a weird face about it. :D

    and that is a great wok~ :3!

    I Heart anything with ginger and this recipe really caught my eye! Love your posts and just wanted to say hi! You are making me want to get the Momofoku book too!

    sarynkay on November 30th, 2010 at 9:42 am
  2. That IS a nice wok! Where did you get it from? :)

  3. A recipe I think ‘ll have to try, especially since I have some left over Momofuku slow-poached eggs. Thanks for sharing

  4. this is one of my favorite fried rice recipes!

  5. I love fried rice! I never thought of adding ginger. Sounds like a great idea. Definitely need to have that egg topping :-)

  6. I love fried rice!볶음밥 사랑해요

  7. This has become one of our household favs… it’s the answer to all of those little boxes of white rice we had leftover from takeout!

  8. I actually found this recipe really underwhelming when I made it (around the time the article came out in the NY Times)…which was a shame considering it’s origins.

  9. ITS origins. Jeez. English major here. Embarrassing.

  10. NEVER have I had fried rice with a fried egg on top…..the best part of an egg is the runny yolk, so obviously this dish of Jean-Georges makes perfect sense! This is now be my norm. Thanks!

  11. Nom, I only know about the Philippine Garlic rice with egg with some savory meat. I might try adding ginger and leeks the next time. I want this with fish sauce or fresh tomatoes in vinegar.

  12. I just made this tonight…it was yummmmmy! Thanks for posting your photos along with the recipe…cute cutting board too!

  13. from working at a Jean-George’s restaurant as a server I can personally say the rice is meant to be packed tight in a spoon and then the egg is served whole, but the server mixes it so the yolk runs through the rice and semi cooks from the heat.

  14. I don’t know in my world crispy garlic is burnt garlic which tastes bitter. I’d try it with crispy shallots, then adding ginger and make that all crispy, then add garlic and fry it for just a few minutes.

  15. This is quite interesting recipe.
    Seems easy and yummy.

  16. Where is you ‘kimchi bacon fried rice’ recipe?
    I would love to try that…

  17. Ginger fried rice is my favorite thing to eat at Spice Market! You have to try it there! I tried to make it at home but I couldn’t make it as good as the one I tried in the restaurant!

  18. Again recipe so delicious and healthy:)

  19. Yum! And I also just realised how cute that chopping board is!!! It’s a pig ahhh, I’m so in love with it!

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